Salted Caramel-Chocolate Pecan Pie
1 1/2 cup sugar (ME)
3/4 cup butter, melted (ME)
1/3 cup all-purpose flour (ME)
1/3 c unsweetened cocoa (Food Lion Brand)
1T light corn syrup
1t vanilla extract (Food Lion Brand)
3 lg. eggs (ME)
1 c toasted (Food Lion Brand) chopped pecans
1 (9inch) unbaked deep-dish piecrust shell (Food Lion Brand)
Salted caramel topping:
3/4 cup sugar (ME)
1 T lemon juice (fresh or bottled) (Food Lion Brand)
1/3 cup heavy cream (ME)
4 T butter (ME)
1/4 t table salt (ME)
2 cups toasted pecan halves
1/2 t sea salt
Prepare filling: Preheat oven to 350 degrees. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
Bake at 350 degrees for 35 minutes. (Filling will be loose but will set as it cools) Remove from oven to a wire rack.
Bring 3/4 c sugar, 1T lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (do not stir) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (do not walk away from the pan as the sugar could burn quickly once it begins to change color) Remove from heat; add cream and 4T butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute) Stir in table salt.
Arrange pecan halves on pie. Top with warm caramel. cool 15 minutes; sprinkle with sea salt.